Thoughts

This weekend Jon and I are on our own, both navigating how to spend the Halloween holiday in the most cheery and compliant way possible. Jon is down in Key West (his previous home until about a month ago) and is starring in the role of Bouncer/ Door Man (cue moment from Knocked Up) during Fantasy Fest. Jon’s biggest hurdle this weekend is not having a real kitchen and limited trips to the super market due to festival congestion. Luckily, he’s already made sure to pack a myriad of Epic bars, nuts, a ton of fruit, and a couple turkey burgers in a cooler to get him started while he surveys the land. Even when I told him I’d understand if he had to make some compromises in a pinch, he shook it off like the notion was preposterous! One week down and the man is in it to win it— love that about him!

As for me, I am keeping it local and getting ready for a very social couple weeks ahead. If your Whole 30 is also packed with Halloween Parties, engagement dinners, wedding showers, charity functions and work events– get your script ready and just remember confidence is key!

Now, if you’re into Chimichurri I implore you to check out the recipe below. I’ve loved this dish since my very first taste but hadn’t thought to make it myself until now! Just sear yourself a steak and throw a dollop of the following on top when it’s done!

S T E A K C H I M I C H U R R I

Ingredients (for 16oz of meat)

1 Tablespoon Red Onion

2 Tablespoon Parsley (finely chopped)

2 Tablespoon Cilantro (finely chopped)

1 Garlic Clove

1 Tablespoon Water

2 Tablespoon Olive Oil

2 Tablespoon Apple Cider Vinegar

Salt and pepper to taste

Process

1. Combine all ingredients above in a small bowl and whisk together.

2. After you have prepared your favorite steak (I used 16 oz of flank steak, seasoned with salt, pepper, and cumin and seared it on the stove/ finished in the oven) and let it rest for 5 minutes before coat generously with your chimi sauce. Once this is slathered on, sit back and enjoy!